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   1 1/2  cup           finely crushed tortilla chips 

     1/4  cup           butter, melted 

  19      ounces        cream cheese, softened 

   2                    eggs 

  10      ounces        Monterey Jack Cheese with Peppers 

   4      ounces        chopped green chilies, drained 

     1/4  teaspoon      cayenne pepper 

   1      cup           sour cream 

     1/2  cup           finely chopped yellow bell pepper 

     1/2  cup           finely chopped red bell peppers 

     1/2  cup           finely chopped green bell peppers 

     1/2  cup           finely chopped green onions 

   1      medium        tomato, chopped 

   2      tablespoons   finely chopped black olives 

   2      bunches       chopped fresh cilantro   

1. Preheat oven to 325°. 

2. Combine the tortilla chips and butter; press onto the bottom of a lightly 

greased 9 inch springform pan.  Bake for 15 minutes.  Cool on a wire rack. 

3. e, green chilies and cayenne.  Pour this mixture on top of the cooled 

crust mixture and bake for 30 minutes.  cool on a wire rack for 10 minutes.  

Gently run a knife around the edge of the springform pan to release the 

sides and allow to cool completely.  Remove the outer part of the pan but 

leave on the pan's bottom.  Place on a bed of fresh cilantro and decorate 

with sour cream, peppers, onions, tomato, black olives and cilantro, 

alternating colors as desired.  Serve cut in small pie wedges. 


6-15-2019